Smoked Trout Tartines

First of all, let me just say that Smoked Trout Tartines is not a recipe that I would particularly have chosen to feature here on the blog. Actually, I probably would never have made this dish except that it happened to be one of the three recipes in my Blue Apron shipment this week. Long story short, with a Blue Apron subscription you can preview and select the recipes and weeks that you’d like to receive a shipment. You can choose to skip a week …if you do so before the next shipment is already on the way.

Oops! I probably would have skipped this week, but lucky for me, I was too late to do so, and therefore I learned that I really LIKE Smoked Trout Tartines! In fact, John and I liked this dish so much that I will definitely shop for the ingredients myself and make it again!

One of the things that I’ve enjoyed about sampling Blue Apron is that there are recipe combinations that I might never have tried on my own. Each shipment arrives with recipe cards, visual how-to instructions, and the story behind the ingredients and the chef who created the recipe.

Honestly, it would never have occurred to me to try smoked trout as a sandwich filling, although I had sampled a delicious smoked trout dip at a food blog conference in Asheville a couple of years ago. Remembering that, I was a little intrigued when I opened the Blue Apron box. (Now, I’m inspired to go in search of smoked trout so I can re-create that dip!)

I believe that it’s the pickled shallots and fresh dill that make this smoked trout spread so delicious. The smoked trout is served on a toasted baguette along side a romaine, cucumber, and radish salad.

Instructions

Preheat the oven to 450 degrees. Slice the baguette in half lengthwise and drizzle cut sides with 1 teaspoon olive oil. Bake for 8-10 minutes, or until lightly toasted and heated through.

Pickle the shallot:

In a small saucepan, combine sugar, 1-1/2 tablespoons of the vinegar ,and 2 tablespoons of water. Stir in the sliced shallot and heat Het to boiling over medium-high heat. Simmer 3-4 minutes until shallots are soft and liquid has reduced slightly. Remove from heat.

Prepare the Trout Spread:

Place the trout fillets in a medium size bow and flake into small pieces with a fork. Add the celery, crème fraîche, mustard, chopped dill, and pickled shallot (reserving the pickling liquid). Drizzle with 1 teaspoon olive oil and stir to combine. Season to taste with salt and pepper.

Salad:

In a large bowl, combine the romaine, radishes, cucumber, sunflower seeds, remaining vinegar and reserved pickling liquid. Drizzle with 1 teaspoon olive oil and toss to coat; season with salt and pepper to taste.

Assemble:

To make the tartines, evenly top the toasted baguette with the trout spread and garnish with the whole dill, if desired. Serve with side salad.

WELCOME!

I’m so happy you stopped by! I’m a Southern girl who enjoys cooking, photography, music, and sharing good food with family and friends. Please stick around a while and see what’s cooking in my kitchen.